Ricotta Spinach Pie

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“Like most wonderful Italian recipes this one takes time but is well worth it. This version is slightly changed from the original but still authentic. All you need for delicious meal is a green salad and crusty bread to accompany it. The recipe ia submitted by request.You can prepare this dish up to 2 days in advance cover tightly and refrigerate, bring to room temp before baking.”
2hrs 30mins

Ingredients Nutrition


  1. ----------Sauce---------------.
  2. Simmer tomatoes, uncovered for about l hour or until thickened (medium-low heat).
  3. Stir occasionally.
  4. Puree until smooth.
  5. Stir in the Basil, cream, butter, salt& pepper.
  6. Set aside.
  7. ----------Filling---------------¨' .
  8. Cook spinach until just wilted, cool until you can handle it, Then squeeze and squeeze again, chop finely.
  9. Melt butter in a skillet.
  10. Add spinach and saute 1 minute.
  11. In a bowl blend the spinach with the riccota cheese, pine nuts,egg yolks,parmesan, parsley, nutmeg, salt& pepper---------Putting it together---------.
  12. In a large baking dish put in a little of the sauce about a 1/8", spread evenly Fill each of the patially cooked pasta shells with the riccota/spinach mixture.
  13. Completely fill them.
  14. Sprinkle a little semolina over each to seal them.
  15. Place the filled shells in the baking dish.
  16. Spoon the remaining sauce over the shells.
  17. If there is too much sauce save it for something else.
  18. You want sauce but not sloppy.
  19. Sprinkle mozzarella over it all.
  20. Cover with foil.
  21. Bake in 350F degrees oven for 30-40 minutes.
  22. Check during baking and add a little sauce if it looks dry.
  23. Remove foil and let brown slightly 5-10 minutes.
  24. Let it rest for 10 minutes before serving.

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